This is THE BEST scallops recipe. The most important thing about scallops is to get them as dry as possible before searing. I defrosted mine, then placed them on top of 3 paper towels, and wrapped them with a couple of kitchen towels. After an hour or so, I then put the flour and seasonings into a Ziploc bag, and shook about 1/3 of the scallops at a time. The frying pan I used is a ceramic-lined Cuisinart frying pan - it's really important to have a good non-stick pan. I heated the olive oil until very hot, then placed some of the scallops into it, being sure to leave some breathing room between scallops. When those were nice and brown on each side, I took them out and placed them on a plate. I then seared the 2nd and 3rd batches the same way. When all of the scallops were seared, I poured about 1/3 cup of white wine into the pan, then 1/4 cup of butter and some lemon juice. After pouring that delicious sauce over the scallops, I served them over fettuccine. We sopped up the rest of the juices with some ciabatta roles. Fantastic!!!
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This is THE BEST scallops recipe. The most important thing about scallops is to get them as...